First up, I combined the 2 packages of ground beef into meatloaf/meatballs mixture. With about 2.4 lbs, I was able to make 1 meatloaf and 16 medium sized herbed meatballs. (Recipe below.) I put the meatloaf in the freezer. And also did a flash freeze of the meatballs. Once they were partially frozen, then I transferred them into a plastic freezer baggie.

And with the other package of ground turkey, I made some Turkey Meatloaf Bites, similar to these BBQ Mini Meatloaves! I baked them in my mini-muffin tin and then let them cool completely before adding to the freezer.

Now we’ve got a meatloaf, meatballs and some Turkey Meatloaf Bites in the freezer for next month!

Maria,
Put the meatballs on a cookie sheet and put in the freezer until partly frozen…atleast frozen enough to keep form when you pick them up. Then put them in a freezer ziploc bag and back into the freezer until you need them for a recipe.

There’s no such thing as a dumb question! You just place them on a cookie sheet or other flat surface and put them in the freezer for 10-15 minutes. Long enough for the outsides to start to freeze. Then you place them into a plastic storage bag or container. This keeps the meatballs from sticking together and making one giant meatball in your freezer!

A fast and easy way to cook meatballs is in a metal colander over a pot of boiling water. How long depends on their size. After several minutes over the water, I lift the colander and shake it gently. When they cool, the meatballs look as though they have been baked and much of the fat has drained into the water.

I always use a very large jar of sauce, I can’t stand dry spaghetti. I honestly don’t think you can have too much sauce. Even if you had too much you can refrigerate or freeze the left overs. I’m not speaking for the recipe in question, just my personal opinion.